Title: Stir-fried eggplant
Categories: Stir-fry, Vegetables, Usenet
Yield: 4 Servings
2 T Sesame oil (or
-a mixture of sesame
-oil and clear vegetable
-oil, to taste)
6 Szechuan peppers
1 lg Eggplant, cubed
2 Garlic cloves,
-crushed or minced
In a wok heat the oil, then toss in the Szechuan peppers. After
about 30 seconds (long enough for the scent to be released) toss in
the cubed eggplant and the garlic. Stir-fry over moderately high heat
until the eggplant is tender (about 10 minutes.) Remove the peppers
before serving.
NOTES:
* A simple Chinese-style recipe for fresh eggplant -- My favorite for
eggplants out of the garden is to stir-fry them with garlic and hot
peppers in sesame oil, according to this simple recipe.
* I've heard it said that the Armenians judge the value of a woman
by how many ways she can cook eggplant.
: Difficulty: easy.
: Time: 15 minutes.
: Precision: no need to measure.
: Richard Newman-Wolfe
: University of Rochester, Rochester NY
: Nemo@Rochester.ARPA
: